Reviewed: Jun. 23, 2005

This recipe was great! I substituted cream of broccoli soup and it turned out great. :)

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Reviewed: Jun. 15, 2005

This was really good. I used a splash of milk instead of a can. I used different cheeses: Monterey jack, Mozzarella, and American. I will make this again.

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Miss Molly

Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

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Reviewed: Jun. 2, 2005

Came out great but I made a few adjustments. Used 4c. egg noodles, 2 6 oz cans of tuna, cream of chicken soup, just a splash or two of milk, and crushed Stove Top stuffing for the topping. I also mixed in some celery seed, pepper & seasoned salt. I threw a handful of shredded cheese into the mixture as well. Made a few hours ahead and refrigerated, so I baked for 30 minutes at 350, then added the stuffing and cheese topping (cheese on top of stuffing so it doesn't burn or get too crispy) and baked another 10 minutes. Will make again. Thanks.

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TARA1218

Home Town: Rochester, New York, USA

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Reviewed: Apr. 4, 2005

Quick and Easy! This recipe is great for nights when you're short on time. I follow the recipe exactly and I never have a problem with too much liquid. Depending on what I have on hand, I may sub a different type of pasta or use breadcrumbs instead of croutons. Simply delicious and reheats well!

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STAR170

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Reviewed: Mar. 26, 2005

whole family loved it, highly recommend for a basic but delicious casserole. Don't be shy about adding more cheese to top if you love cheese.

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DRAGNFLY2

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Reviewed: Mar. 16, 2005

Great tuna casserole recipe. I did add peas and used less milk than called for. I also used rotini noodles. I will make this one again for sure.

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BING20F

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Reviewed: Feb. 10, 2005

I made this recipe last night.. my husband wasn't sure he even wanted to taste it... he ended up having TWO large servings!! It's delicious! I followed others' ideas and added peas and reduced milk to half amount. The croutons gave it a crunchy, enjoyable taste! A keeper, for sure!

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Carmen

Cooking Level: Intermediate

Living In: Waynesboro, Pennsylvania, USA

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Reviewed: Jan. 21, 2005

I used cream of chicken soup as a substitute, whole wheat shells and half the milk and Garlic butter croutons. I recommend putting the cheese and croutons on the last 10 minutes so that they don't get over done after you bring them out of the oven!

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JOYANDSON1

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Reviewed: Dec. 6, 2004

I made this twice...first time as directed, and I found it pretty bland. The second time, I used shells instead of elbows, stirred the cheese in with the mixture, and added 1/2 tsp salt, 1/2 tsp onion powder, 1/4 tsp garlic powder, and 1/4 tsp pepper. MUCH better! Boyfriend raved...with minor renovations, this recipe is a keeper!

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JELLOB3P0

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Reviewed: Oct. 22, 2004

My family really liked the crouton topping. I used half the amount of milk.

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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 17, 2004

This is easy, fast and delicious, very flexible, too. I added cracked pepper, celery seed and onion powder.

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Judye

Cooking Level: Intermediate

Living In: Temecula, California, USA

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Reviewed: Apr. 23, 2004

Best Tuna Noodle Casserole I Ever Made!! I have made this twice already, just follow the directions !! (drain the Tuna) crush the croutons (crumbs) and it comes out PERFECT. I put a few thin slices of tomatoe for garnish. Everone LOVED it, including my picky brother. try It you'll Like It.. Love You Richard !!!

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VINTAGELADYONE

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Reviewed: Jan. 21, 2004

These ingredients are all fine by themselves, but woe to thee who puts them all together. Try using bread crumbs instead of croutons (and put a lot more in the casserole to keep it from being too liquidy) and try using American cheese rather than sharp cheddar. Trust me, the combination of all these things listed as is results in an unhappy family and taste buds that are ready to revolt.

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SPACEWOLFOMEGA

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Reviewed: Jan. 11, 2004

This was delish!! I used egg noodles instead of elbow mac and added extra cheese(I love cheese) and used green beans instead of the peas!! Yummo Richard!!

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SWEETHART721

Cooking Level: Intermediate

Home Town: Pemberville, Ohio, USA

Living In: Haskins, Ohio, USA

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Reviewed: Dec. 9, 2003

This is a great recipe! My husband does not like Tuna Noodle Casserole very much. I picked this recipe because of the cheese and crouton toppings. I also added peas to it. My husband liked it and actually had 2nds! He rated it a 6 on a scale from 1-10. My daughter and I rated it 10!

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VIOLETBEE

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Reviewed: Nov. 15, 2003

That was so good! I added some carrots and covered the top with crumbled potato chips. Thank for the recipe. It made fabulous left overs too.

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WONDERHEATHER

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Reviewed: Oct. 15, 2003

This came out great and it's a recipe that lets you fine-tune to your liking. I used two cans of tuna, 1/2 cup diced onion, and peas. I had the "casserole" sized elbos and they were great. I used the cheddar and croutons and no extra seasonings. To classy this up, I would use fresh mushrooms and lose the peas. I don't do tuna casseroles often, but when I do, this is the one.

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claudygirl

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Reviewed: Jun. 10, 2003

This was delicious! I loved using the crushed croutons. It made a world of difference instead of using the same old bread crumbs. I've never really enjoyed a tuna casserole until now!

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reiscakes

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2003

This was easy to make and had great flavor. I made the recipe exactly as written with the exception of the topping....I used seasoned bread crumbs. This froze well for my hubby's future lunches. I recommend this one!

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Kristina

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: Feb. 5, 2003

A basic tuna casserole recipe that is better than average. My boyfriend grew up with a little TOO much tuna casseroles and I rarely make these types of recipes on his account (I try to slip these in our menu rotation at least a few times per year at most). Maybe my cream of mushroom soup was too runny in the first place that it didn't need the full 10.5oz can of milk, but the result was a little too creamy casserole. In fact, I had to bake it apprx 10min longer (and then let it sit for another 5 min) just to thicken it up. Therefore, I may use less milk next time. Also, I added a jar of drained, diced pimentos for some color and instead of croutons, I sprinkled some seasoned bread crumbs overall. It was still pretty tasty and my boyfriend didn't make one complaint while eating his bowl. Thanks Richard.

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DREGINEK

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Tuna Noodle Casserole IV

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